Show of hands: Who loves getting two things for the price of one? That’s what I thought — ALL OF YOU DO!
With this in mind, I’ve decided to start a series within my cookie-decorating tutorial series, entitled, “One Cutter — Two Cookies!” Just as the name implies, this series will teach you how to create two different cookie designs using one cookie cutter.
This first one, admittedly, is a no-brainer. I mean, sno-cones and ice cream cones are pretty darn similar. I know. But, seeing as it’s a brutally hot summer everywhere in the country, I thought it would be a fun start.
Stay cool, out there!
Step 1: Outline and flood lower ice cream “scoop” with pink icing (or whichever flavor is your favorite.)
Step 2: Fill in the “scoop” using a stylus, toothpick or cake tester.
Step 3: Repeat Steps 1 and 2 using brown icing for the upper “chocolate” scoop (again, pick your favorite colors.)
Step 4: Outline and fill in the cone using tan or light brown icing.
Step 5: Outline and fill in the top section using white icing.
Step 6: Carefully sprinkle colored sprinkles (or jimmies, as I like to call them), onto the top section of the cone. Try your best to avoid getting the jimmies onto the other scoops.
Step 7: Pipe a red dot for the cherry on top of the white section.
Step 8: Using the light brown or tan icing and a #1 or #2 tip, pipe and outline on both sides of the cone and a diagonal criss-cross waffle design on top.
Step 9: Using pink icing and a #1 or #2 tip, pipe decorative swirls onto the pink scoop. Use mine as a guide, but you can make any fun curly-cue shapes that you like!
Step 10: Repeat Step 9 using brown icing piped onto the brown scoop.
Step 10: Ta-da! Let the icing dry…… On to cookie #2: Sno-Cones!
Step 11: Using teal icing, pipe and flood the first sno-cone section.
Step 12: Use a stylus, toothpick or a cake tester to fill in the section and get rid of air bubbles.
Step 13: Carefully sprinkle blue sanding sugar on top of the wet icing, shaking off excess.
Step 14: Repeat Steps 11-13 using yellow icing and yellow sanding sugar to create the second middle section of the sno-cone.
Step 15: Using red icing and red sanding sugar, repeat Steps 11-13 to create the third end section of the sno-cone.
Step 16: Use white icing to pipe a border around and fill in the “paper cone” portion of the cookie.
Step 17: Using teal icing and a #1 tip, pipe diagonal lines on top of the white paper cone.
Step 18: Using red icing and a #1 tip, pipe dots in between the teal lines.
Step 19: Using white icing and a #1 or #2 tip, pipe a border between the colored top sections and the paper cone.